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How to Make Christmas Gingerbread House - A Step-by-Step Guide

Nothing quite signals the arrival of the holiday season like the warm, spicy aroma of gingerbread baking in the oven. And when that gingerbread is transformed into a whimsical and intricately decorated Christmas gingerbread house, the festive spirit is truly brought to life.

Building and decorating a gingerbread house is a beloved tradition in many households, and it's a fun activity that the whole family can enjoy together. From rolling out the dough and cutting out the pieces to ass...

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Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • ¾ cup molasses
  • 2 large egg yolks
  • 5 cups all-purpose flour
  • 2 teaspoons ground cloves
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 6 large egg whites, divided
  • 13 ¾ to 15 cups sifted confectioners' sugar, divided
  • 1 cup assorted candies, or as needed

Information

  • Prep Time: 1 hr
  • Cook Time: 10 mins
  • Additional Time: 19 hrs
  • Total Time: 20 hrs 10 mins
  • Servings: 30
  • Yield: 1 gingerbread house

  • To make the gingerbread: Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy. Stir in molasses and egg yolks.
  • Combine flour, cloves, ginger, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl; mix into the butter mixture until a smooth dough forms.
  • Shape dough into a ball. Wrap in plastic wrap and chill for at least 1 hour.
  • Cut 4 wall panels and 2 rectangular roof panels out of paper to use as templates for the gingerbread house.
  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Turn chilled dough out onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others.
  • Roll out the 4 smaller portions of dough 1/4-inch thick; use the templates to cut out 4 walls. Cut windows and a front door into the walls as desired.
  • Roll out remaining dough portions; use the templates to cut out 2 roof panels. Roll out any remaining dough and cut into decorative shapes with Christmas-themed cookie cutters. Transfer all the dough to the prepared baking sheets.
  • Bake in the preheated oven until cooked through and crisp, about 10 minutes. Remove from oven and let cool on baking sheet for 3 to 5 minutes. Transfer to wire racks. Let stand at room temperature, 8 hours to overnight.
  • To make the icing: Lightly whisk 2 egg whites in a large bowl. Gradually beat in 3 ¾ cups of confectioner's sugar, adding more if necessary, until a smooth icing forms with firm peaks.
  • Spread or pipe a line of icing the length of one of the side walls of the house onto a wooden cutting board. Press one of the side walls into icing so that it sticks firmly and stands upright, using cans or jars to help support the wall.
  • Take an end wall and ice both of the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position.
  • Leave the walls to harden together for at least 2 hours. Keep remaining icing in the bowl, cover with a wet towel, lay a plate on top, and refrigerate so it does not dry out.
  • Spread or pipe a thick layer of icing on top of all the walls, and fix the roof panels in position; the roof should overlap the walls to make the eaves. 
  • Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Allow to set until firm, 8 hours to overnight.
  • Lightly whisk remaining 4 egg whites together in a large bowl. Gradually beat in the remaining 10 cups confectioners' sugar until a smooth icing forms with firm peaks. Pipe snow onto the roof and decorate house with candies.
  • Finish the gingerbread house with a thin layer of sifted confectioners' sugar.

    • Nutrition

    275 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 35mg
    • Sodium: 153mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 1g
    • Total Sugars: 31g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 37mg
    • Iron: 2mg
    • Potassium: 168mg

    Categories

    Cookie recipes
    Dessert recipes
    Baking recipes
    Decorating recipes
    Holiday recipes